Gelatinization Temperature of Starch Samples

Gelatinization temperature was determined using differential scanning calorimetry (DSC 2000, TA instruments, New Castle, DE, USA), as described previously [24 (link)]. FBFB samples (1.0–1.4 g) were reconstituted in distilled water at 20 °C to a fixed (30:1) water-to-starch ratio, stirred for 15 min at 500 rpm. A sub-sample (20–30 mg) was sealed hermetically in an aluminium differential scanning caloriemetry Tzero pan, equilibrated at 20 °C, and heated to 95 °C at 5 °C/min; an empty pan was used as a reference.

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Shevade A.V., O’Callaghan Y.C., O’Brien N.M., O’Connor T.P, & Guinee T.P. (2019). Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties. Foods, 8(9), 388.

Publication 2019

DSC 2000

Aluminium Differential scanning calorimetry Starch

Corresponding Organization : Teagasc - The Irish Agriculture and Food Development Authority

Other organizations : University College Cork

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Variable analysis

independent variables

Water-to-starch ratio (30:1)

dependent variables

Gelatinization temperature

control variables

Sample weight (1.0–1.4 g)
Reconstitution temperature (20 °C)
Stirring speed (500 rpm)
Stirring duration (15 min)
Heating rate (5 °C/min)
Temperature range (20 °C to 95 °C)

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